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Soaked in three milks and topped with whipped cream, tres leches cake is a luscious, Latin-inspired family dessert. This incredibly moist, sweet cake melts on your tongue with every bite.
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly.
In a medium bowl, whisk together flour, baking powder, and salt to evenly distribute leavening agents.
In a large bowl, beat egg yolks and granulated sugar with an electric mixer on high until thick and pale, about 2-3 minutes. Stir in the vanilla and whole milk.
Gradually fold the flour mixture into the egg yolk mixture, mixing just until incorporated to avoid overworking the batter.
In a separate clean bowl, beat egg whites until stiff peaks form, then gently fold them into the batter to create a light, airy texture.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan.
Combine sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Poke holes all over the cooled cake with a fork, then slowly pour the milk mixture evenly across the cake, allowing it to soak in.
Cover and refrigerate the cake for at least 1 hour (preferably overnight) so it fully absorbs the three milks.
When ready to serve, beat more heavy cream with powdered sugar until soft peaks form, then spread evenly over the chilled cake.
